焼き調理における加熱条件と推定方法の検討

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タイトル別名
  • Estimating the Optimum Heating Conditions for Cooking Meat
  • ヤキ チョウリ ニ オケル カネツ ジョウケン ト スイテイ ホウホウ ノ ケントウ

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抄録

We estimated the optimal heating conditions for cooking food. We had previously estimated by unsteady heat conduction the heating time for a 20-mm-thick slice of beef, indicating the difference in results according to the heating conditions. We estimated here the heating time for 7-mm, 10-mm and 15-mm-thick beef steaks and hamburger steaks under the optimum heating conditions necessary to obtain good results. We also simultaneously estimated the necessary heating time from the thermo-physical properties of the food and by the principle of unsteady heat conduction. We then measured the heating time for these three sample thicknesses of beef and hamburger steak. The temperature ranges used for the cooking pan were 160-220℃ for the beef steak and 150-180℃ for the hamburger steak. We compared the heating time and examined the influence of the heating temperature on the surface color and hardness of the beef and hamburger steak. <br>  A pan temperature of less than 220℃ failed to brown the 15-mm-thick beef on the surface, and the temperature at the center of the beef only rose to 85℃. The distance from the pan surface to the center of the meat sample was 1/2 of the thickness of the meat before and after heating. <br>  The color of the hamburger surface changed with the pan temperature. Although we found no difference in the meat hardness, we could show the optimal pan temperature and heating time according to the desired color of the hamburger steak. <br>  With the exception of the 7-mm-thick beef steak, we could estimate the optimal heating time by applying the principle of unsteady heat conduction and using the thermo-physical properties calculated from the various components of the meat. We achieved similar results with the hamburger steak.

収録刊行物

  • 日本家政学会誌

    日本家政学会誌 64 (7), 343-352, 2013

    一般社団法人 日本家政学会

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